Friday, January 2, 2009

Mexican Soup, Chicken Rice Soup, and Coconut Chicken Soup

Chicken Rice Soup
Great for those suffering from a cold!

8 cups of chicken stock (or combination of water and stock)
1 cup brown rice
1 cup finely diced chicken or turkey saved from making stock
1.5 c finely diced veggies such as carrots, peppers, celery
sea salt

1. Bring stock and rice to a boil and skim foam that comes to the top.

2. Reduce heat and cook covered until rice is tender (45 minutes).

3. Add veggies and meat and cook until tender, about 10 minutes.

Mexican Soup
This is a light, easy, but filling soup. There are so many ways to prepare it, so play around with the recipe! The avocado is an amazing food - full of nutrients and antioxidants, including B5 and 6, potassium, healthy fats, and folic acid.

6 servings ~ $1.85 per serving
8 cups chicken stock, or combination of stock and water.
1 cup of tomato paste
4 cloves of mashed garlic
red chile flakes
juice of a lime
sea salt
1 cup of black beans
1 cup of cooked brown rice
1 avocado, diced
chopped cilantro (optional)

1. Bring stock to a boil with tomato paste, garlic, beans, rice, and chili flakes.

2. Simmer about 30 minutes.

3. Add lime juice, avocado, cilantro and salt.

A few bonus items...
Coconut Chicken Soup
This soup is very warming!

4 cups chicken stock
1.5 cups whole coconut milk (canned is fine)
1/4 t dried chili flakes
1 t fresh ginger, grated
juice of 1 lemon
sea salt
green onions, finely chopped (optional)
chopped cilantro (optional)

1. Bring the stock to a boil and skim any foam that comes to the top of the pot.

2. Add coconut milk, lemon juice, chili flakes, and ginger.

3. Simmer for 15 minutes. Season to taste.

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